Shelf-life estimation of tempe drink powder by the accelerated shelf-life test method

Abstract

Traditional fried tempe, though popular in Indonesia, is high in fat. Tempe-based beverages like tempe drink powder (TDP), made from tempe flour with added sugar and stabilizers, offer a healthier alternative. However, no data currently exist on TDP’s shelf-life as a critical information for industrial scale-up and commercialization. This study aimed to predict TDP’s shelf-life using an Accelerated Shelf-Life Test (ASLT) based on the Arrhenius equation. TDP samples were stored at 35°C, 45°C, and 55°C for 35 days and analyzed every 5 days for proximate composition, water activity, pH, whiteness index, and sensory color rating. TDP was found to contain 34.74 ± 1.04% protein and antioxidant activity of 49.91 ± 5.20 mg AEAC/100 g. Over time, significant changes were observed in pH, whiteness index, and sensory color rating. Whiteness (R²= 0.8–0.9) and color (R²= 0.6–0.9) best fit a first-order reaction model, with color showing the lowest activation energy (Ea= 4840.14 cal/mol). Based on the Arrhenius model, TDP’s predicted shelf life ranged from 165 to 279 days at 25–30°C. This extended shelf life, along with its high protein and antioxidant content, supports TDP as a nutritious, market-ready product.